Directions

Cook the pasta according to package directions and set aside. Reserve 1/4 cup of the pasta cooking water.

While the pasta is cooking, heat the oil in a large nonstick skillet or Dutch oven over medium heat. Add the garlic and cook until golden, 30 seconds to 1 minute. Add the cherry tomatoes and corn and cook another 3 minutes.

Add the lobster, lemon juice, parsley, salt and pepper to taste, and the reserved pasta cooking water and stir together until heated through.

Combine the cooked pasta and lobster mixture in a large bowl and drizzle with the melted butter.

Recipe courtesy of the National Fisheries Institute

Nutrition Facts

Calories 461

Calories from Fat 77 (17%)

(13%)Total Fat 9g

(11%)Saturated Fat 2g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

(33%)Cholesterol 100mg

(21%)Sodium 515mg

(23%)Potassium 818mg

Total Carbohydrate 59g

(13%)Dietary Fiber 3g

Sugars 2g

Sugar Alcohols 0g

(73%)Protein 37g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.

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